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Author Topic: Food/Recipe Thread  (Read 208914 times)

Offline benjie1305

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Re: Food/Recipe Thread
« Reply #180 on: February 06, 2015, 12:09:03 PM »
You put yogurt in the babaganush? Milchig babaganush?

I made it once with like a 1/4 cup yogurt and caramelized onions on top as well as roasted garlic when I had a parve dinner. It was great. Have also made it without for Shabbes, etc./
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #181 on: February 06, 2015, 12:19:00 PM »
A little different than your standard recipe, but once you try it you won't go back to store bought again
 From Susie Fishbein's Kosher by Design Short on Time:
 1 (15 oz) can small white beans or cannellini beans, drained and rinsed
 1 (15 oz) can chickpeas, drained and rinsed
 3 cloves fresh garlic (I sometimes add a 4th)
 1/2 cup tahini (sesame paste) (try to use sesame paste and not the sabra tahini)
 juice of 2 lemons (I use lemon juice)
 1.5 T soy sauce
 1.5 t salt
 1.5 t ground cumin
 1/2 t cayenne pepper (I skip that)
 1/8 t ground white pepper
 1/3 cup extra-virgin olive oil
 1/4 cup cold water or more as needed
 Put all ingredients except oil and water in food processor fitted with metal blade and process 1 minute.  Drizzle the oil and water and process again.  Add more water as needed to thin chummos to desired consistency.

It tastes similar to pomegranate chummus.
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Offline Myccrabbi

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Re: Food/Recipe Thread
« Reply #182 on: February 06, 2015, 12:22:11 PM »


A little different than your standard recipe, but once you try it you won't go back to store bought again
 From Susie Fishbein's Kosher by Design Short on Time:
 1 (15 oz) can small white beans or cannellini beans, drained and rinsed
 1 (15 oz) can chickpeas, drained and rinsed
 3 cloves fresh garlic (I sometimes add a 4th)
 1/2 cup tahini (sesame paste) (try to use sesame paste and not the sabra tahini)
 juice of 2 lemons (I use lemon juice)
 1.5 T soy sauce
 1.5 t salt
 1.5 t ground cumin
 1/2 t cayenne pepper (I skip that)
 1/8 t ground white pepper
 1/3 cup extra-virgin olive oil
 1/4 cup cold water or more as needed
 Put all ingredients except oil and water in food processor fitted with metal blade and process 1 minute.  Drizzle the oil and water and process again.  Add more water as needed to thin chummos to desired consistency.

It tastes similar to pomegranate chummus.
and how did the white beans or cannellini beans get the merit being mentioned in a hummus recipe?

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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #183 on: February 06, 2015, 12:25:54 PM »
and how did the white beans or cannellini beans get the merit being mentioned in a hummus recipe?

A little different than your standard recipe

I told this to a Lebanese woman I worked with and she yelled at me for an hour.
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Offline Myccrabbi

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Re: Food/Recipe Thread
« Reply #184 on: February 06, 2015, 12:29:59 PM »


I told this to a Lebanese woman I worked with and she yelled at me for an hour.
Well I'm not
Lebanese, but I feel her pain.
Chummus is very touchy topic for me too.
But on the other hand enjoy the dip you made
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Online Sport

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Re: Food/Recipe Thread
« Reply #185 on: February 06, 2015, 03:54:15 PM »

Ya was a bit confused about that for a second also.
Is it good? Where can you pick it up from?
just picked some up from knish shop, this stuff is expensive- $25 a pound.

Offline benjie1305

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Re: Food/Recipe Thread
« Reply #186 on: February 06, 2015, 04:07:50 PM »
Woah! That is expensive!
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Offline solls108

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Re: Food/Recipe Thread
« Reply #187 on: February 09, 2015, 12:07:34 PM »
Looking for yapchik recipe.

Please PM me.

Offline 3yummyboys

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Re: Food/Recipe Thread
« Reply #188 on: February 09, 2015, 12:27:41 PM »
Look upthread

Offline wayfe

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Re: Food/Recipe Thread
« Reply #189 on: February 09, 2015, 10:21:06 PM »
I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?
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Offline etech0

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Re: Food/Recipe Thread
« Reply #190 on: February 09, 2015, 11:21:24 PM »
I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?
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Food/Recipe Thread
« Reply #191 on: February 09, 2015, 11:54:27 PM »
I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?
try this
5-7 large potatoes, and 1 large onion grated in a food processor using the smallest blade.
I usually add 2 less eggs than how many potatoes I used.
A cup of oil.
Salt and pepper for taste.
Cook at 350 until it gets that dark crust you're looking for.
I find it comes out best when I Cook it Im a deep pans.

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Food/Recipe Thread
« Reply #192 on: February 10, 2015, 12:01:50 AM »
« Last Edit: February 10, 2015, 12:06:09 AM by Sport »

Offline cholent

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Re: Food/Recipe Thread
« Reply #193 on: February 10, 2015, 12:07:54 AM »
I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?

This is the recipe you're looking for:

6 large Idaho potatoes, grated
1 large onion, grated
1 medium zucchini, grated (this helps give it a mushy consistency inside)
3/4 Tbsp. salt
pepper to taste
Some oil - maybe 1/3 c.
4 eggs, beaten

Mix ingredients together. Heat a generous amount of oil in a Teflon pot with a cover. Pour in mixture and cook covered, shaking pot every so often so it doesn't stick to sides. When it is very brown on the sides (you can see on top), use a plate that is a little larger than the pot to flip it over and then slide it back into the pot. Cook second side uncovered till ready (sometimes you just have to guess). BEST. POTATO. KUGEL. EVER.
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Offline E R K

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Re: Food/Recipe Thread
« Reply #194 on: February 10, 2015, 01:16:32 AM »
I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?
5 lb. bag potatoes
2 med - large onions
3 whole eggs
3 egg whites
1 cup oil
1 1/2 tsp. salt
 Preheat oven to 350. Pour 1/4 cup oil into 9 x 13 pan and stick in oven. Using "S" blade in Cuisinart creme the onions and eggs. Pour in large bowl. Add salt and 3/4 cup oil. Using the fine shredder, shred the potatoes. Quickly add to bowl and mix so it doesn't brown. CAREFULLY remove pan from oven and pour that oil into the potato mixture and mix. Pour potatoes into pan and bake at least an hour or more depending on oven till outside is brown. Delicious fresh. (I sometimes make a small 8X8 from some of the potatoes so they can nosh.)  Sometimes when I reheat it after refrigeration I add water so the inside is creamy and doesn't dry out.
When it is fresh it does need to be spooned out, but once it's cold you can slice it then heat it.